Mexican Cornbread

"This recipe came from my husband's grandmother. I had enjoyed it for years at her house and failed many attempts to duplicate it. Finally, one day, I just asked her for the recipe and she gladly shared it with me. She's gone now and I'm so happy I got the recipe from her while I could. Hope you love it as much as we do."
 
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photo by Marketwoman45 photo by Marketwoman45
photo by Marketwoman45
Ready In:
50mins
Ingredients:
9
Yields:
2 pones
Serves:
16
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ingredients

  • 3 cups self-rising cornmeal mix
  • 3 tablespoons sugar
  • 3 eggs
  • 1 12 cups milk
  • 6 pickled jalapeno peppers, diced, with a little juice
  • 1 large diced onion
  • 1 (15 ounce) can creamed corn
  • 1 12 cups shredded cheddar cheese
  • 1 cup oil, plus more for skillets
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directions

  • Set oven 425F degrees.
  • Put 3 tablespoons each of Crisco, oil or for best results, reserved bacon fat into two 8-9 inch iron skillets.
  • Place them into the oven as it is pre-heating.
  • Mix all ingredients together and divide batter equally between HOT skillets.
  • Bake for 30 minutes or until brown.
  • Remove from pans to cool.
  • Note: I have made this recipe using only 1/2 cup oil and it turns out just fine.

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Reviews

  1. Love it, Love it! The only change I made was adding 1/2 cup of oil instead of 1 cup (was still moist). On my second batch I cut the recipe in half since I was only feeding 2 adults and 2 small children. The cornbread was delicious! Thanks for sharing this with us!
     
  2. This is one of the best recipes I have found!!! Try it with buttermilk,too, it makes it even more moist!!! Thank you for sharing this!!! Itook this to our church to go with our Chili cook off and everyone loved them
     
  3. I made this yesterday for our family dinner. We like lots of corn in our cornbread, I doubled the recipe and used 1 can of creamed and 1 can of whole corn with peppers. It was a big hit. Thanks for sharing the recipe.
     
  4. Made this for mexican night with some friends, they loved it! Thanks for the great recipe. Micki
     
  5. I made this today to accompany a pot of pintos (recipe 146549) The cornbread was delicious and worked very well with the beans. I made one substitution - wanting to fully utilize the canned chipotles used in the beans, I just minced three of them and added them to the cornbread batter in lieu of the jalapenos. I don't know if it affected the taste all that much but, nevertheless, it was still very good cornbread and I didn't have any complaints. The full recipe does make a lot of bread for two people so I will probably cut it by 1/2 or 2/3 the next time. Jenny, thanks for posting this - a new favorite! And to all of you who do not have a castiron skillet -- get one! It has many, many uses, but nothing makes better cornbread! I put the akillet and oil in the oven while preheating. When the oven has reached at least 425F, remove the skillet to a top burner and heat until the oil begins to smoke. Remove from the heat, add the batter (listen to it sizzle), bake, and you will have the crunchiest crusted cornbread that can be eaten alone - but a thick slice of sweet onion makes it even better. Cornbread and onion! Try it - you'll like it!!!
     
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RECIPE SUBMITTED BY

I am a homemaker with 2 children, a son in law, a dog and a cat. I've been married to my wonderful husband for over 30 years. I have always LOVED to cooked and experiment. I have recently started cooking for the public and it?s going well. ?
 
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